超声渗透处理对香菇脱水复水性的影响

为了明确超声渗透在缩短香菇干制时间及提高复水性中的作用,本研究以鲜香菇为材料,研究了超声波功率、超声时间、渗透液浓度三个因子对香菇干制时间和复水性的影响,在单因素试验基础应用正交试验优化了香菇超声渗透工艺条件。结果表明:三因素对香菇干制时间,产品还原糖、氨基酸保留量、亮度(L*)、复水比均有影响。就干制时间而言,因素影响大小为超声波功率 > 渗透液浓度 > 超声处理时间。香菇超声渗透脱水的最适工艺条件:超声波功率为250 W、超声时间为15 min、渗透液浓度为15%。在该条件下,香菇干制时间为7.4 h,复水比为4.55。这表明,渗透结合超声可以提高香菇干燥效率和产品品质。

Effects of Ultrasonic Infiltration on Dehydration and Rehydration of Letinous edodes

In order to clarify role that the ultrasonic penetration play in shortening the drying time and improving the rehydration, with the fresh letinous edodes as material, effects of ultrasonic power, ultrasonic treatment time, osmotic solution concentration on the drying time and the rehydration were investigated. Based on the above, ultrasonic penetration process of Letinous edodes was optimized by orthogonal test. Results showed that the three factors had impact on the drying time, reducing sugar content, amino acid content, lightness and the rehydration ratio of product. The infection order of each factor was the ultrasonic power>permeate concentration>ultrasonic treatment time for drying time. The optimum combination for drying was ultrasonic power 250 W, ultrasonic time 15 min, the permeate concentration of 15%, with letinous edodes drying time 7.4 h and rehydration ratio 4.55. These meaned that penetration combined with ultrasonic could improve the drying efficiency of Letinous edodes and quality of the product.